We woke from our late slumber feeling almost refreshed, but not quite. We headed down quickly to get some breakfast before the 10am cut off, and made it with 25 minutes to spare. The lady who organised the breakfast buffet however was not at all happy to see us. As we sat and ate our breakfast, she was cleaning up the tables. However, cleaning isn't the appropriate word. Slamming dishes into a plastic tray to take to the kitchen is a bit more descriptive. Pretending she worked in an iron foundry as she put the cutlery in the same tray is also as descriptive.
We had parked the car almost directly outside the hotel, so we went and packed our bags, and put them in the car then started to wander around the streets of the old town of Sarlat. Today was (mid-week) market day. This meant that there would be food vendors in the middle of town, similiar to what we saw in Amboise.
We walked along the main street, then doubled back into the centre of the old town. The crowds here were packed. It was like a river of people - once you were caught in the current, you just had to keep moving with the flow. To stop and look at something or to buy something took quite a bit of work to get out of the chain of people.
We saw that there was more saucisson for sale, sea foods, breads, fois gras and other gourmet products, spices and salts, cheeses and honey. We did happen to come across a gent who was selling leather goods and art works. Tess got some items from him for her family. Whilst doing so, we saw the saucisson vendor next to us have something fall to the ground where everyone was walking. A woman picked it up and handed it back to the man, who started rearranging the stall, and put the meat back on the stand, then covered it with some pieces he had in a box under the wagon. It was pretty gross, and made me skip his stall.
We did a bit more adventuring around the old town, then headed back to the car, via a pastry shop. Tess got herself a treat, and bought me some macarons. I got some treats called caneles, which are hard to describe, but I'll try. Think of custard in a jelly mold. Then think of creme brulee. Cross the two together, and you get a sort of burnt custard in a jelly mold. I got the little mouthful size ones. They weren't as nice as the larger ones I've tried. In any case, time to get moving on our little driving day.